Tuesday, June 19, 2012

Blackberry Season

It's Summer. And summer means blackberries (among other things). This year they're really abundant! I can't remember when I have seen so many. And they're fat and juicy; not puny and tart like most years.

So this calls for black berry pie! I made one for our Father's Day picnic last weekend.  Yum!

Wild Blackberry Pie

4 cups fresh blackberries
1/2 cup sugar
1/2 cup all purpose flour
2 pie crusts
2 Tbsp. milk
2 Tbsp. sugar

Add the flour and sugar to 3 1/2 cups blackberries. Place in pie pan lined with one pie crust.  Place remaining 1/2 cup berries over the top. Top with second pie crust, crimp edges, and make a few slits in the top. Brush the crust with milk and sprinkle with sugar. 

Bake 15 min. at  425 degrees; then reduce heat to 375 degrees and bake 20 - 25 min. more.  Serve with vanilla ice cream.

Tip: always use glass pie pans. The crusts turn out so much better than with metal ones. Also, use the refrigerated pie crusts or make your own; the crusts that come in the freezer section of the grocery store are really gross. A nice home made filling deserves a good crust(s). 

Here are a couple more pics of our picnic....... I made some flower arrangements with flowers in my yard and in the fields on the farm.

1 comment:

Julie said...

Lovely spread and your pie looks perfect. Love blackberries. J